Food product



Patented Feb. 9 1926.

NITED STATES P nan! 1. 811113 13128633, or annex-room, Immo.

roon rnonuer.

Io Drawing.

To all whom it may concern.-

Be it known that I, HARRY M. Harmannnvonn, a citizen of theUnited States, and resident of Blackfoot, county of Bingham, and State of Idaho, have invented certain new and useful Im rovements in Food Products, of which the ollowin is a specification.

My present invention re ates to a product suitable for use as a food either by itself or as an ingredient added to other alimentary substances. The object of my improvement is to obtain from the interior or pulp portion of starchy or farinaceous or leguminous vegetables, and particularly from white (preferably Irish)- potatoes, :1 product which will preserve the valuable properties of the original raw material, in a stable condition not appreciably affected by moisture and permitting the product to be stored without any special precautions.

When using white potatoes as the raw material, the new product is referably made as follows: After washing it, the vegetable, in an unskinned condition, is boiled, preferably (although not necessarily) under pres sure in a sealed receptacle at a temperature at or above the normal boiling point of water at the locality where the manufacture is carried out; this boiling is continued until the vegetable is thoroughly cooked, whereby the skin of the vegetable is brought to a filmy condition. The cooked vegetable is then, while hot, transferred to a container having a rigid wall provided with perforations. In this container'the cooked vegetable is subjected to pressure so as to force the pulp of the potatoes through said perforations, the filmy skin and the eyes which do not pass through the perforations, being thus separated from the extruded pulp. The latter contains all the valuable constituents of the original food material, including the vitamins; more particularly, the pul portions immediately under the skin, which are very rich in vitamins and other desirable ingredients, are made available by this treatment. In order to further improve the results obtained, I keep the material wet while it is being forced throu h the perforations of the container; prefera ly this is done by continuously sup lying water to said container as long as t e cooked potatoes are being forced through the perforations, the water supply being in a definite proportion to the amount of pulp. It will be understood that the water is supplied on the same side of Application filed October 81,1885. Serial No. 63,888.

I the perforated wall as the vegetable, so that the pulp and the water wil pass to ether through the'perforations. This-not on ly extracts andvpreserves some. of the ingredients adhering to the skin,'but-keeps the material from clogging the apparatus by sticking to the perforated wall or other parts thereof,. and facilitates the discharge of the skin and other matter separated from the pul as well as the passage of the pulp throu h t e perforations. The pulp is in a colloi al condition. y

- The mixture of pul and water discharged from the container is delivered to a receptacle provided-with an agitator of any suitable construction,to produce a suspension or slurry of uniform appearance. By means of a screen or the like, this slurry is freed from any undesirable matter. The slurry, purified as just mentioned, is then pumped or otherwise delivered to a spraying and drying ap paratus. For this purpose, I prefer to employ apparatus in which a whirling spray, produced by a rotary nozzle, projects the material (in this case, the slurry) by centrifu al action toward the peripheral portion 0 a chamber within which a current of hot air is caused to flow, the spray extending within and across such current. In my invention, the hot air may have a temperature ranging, for instance, from 500 to 600 F. The hot air dries the spray, the moisture leaving the apparatus with the hot air, while the potato product, which is dry before the spray comes in contact with the walls of the drier, is collected in a suitable part of the apparatus, as very fine whitish particles or granules. The size of these granules may be controlled by an appropriate choice of the temperature and pressure employed in the drier and of the structure adopted for the spray-nozzle. The fact that the product is whitish is due to the wet treatment now employed by me, according to which the material, at all stages of the treatment previous to the final drying, is enveloped by, or submerged in, water, so as not to be in contact with-the air. In my prior Patent No. 1,295,160 I have described a food product obtained by a treatment which expose the pulp particles to the air immediately after they have been forced through the perforations of the rigid wall, andon account of such exposure, the product of my said patent is greenish. Another important difference between the two products, also due to the fact that one is obtained by a wet treatment and the other by a substantially:

dry treatmenthlies in fact that the old rodis mentioned above, the new potato powgreatly simpliiie other baked foods, with or without the addi not is practice y free from moisture, w ereder may be used with great advantage in the as the product of my present invention conbaking of bread and other food products tains a substantial amount of water, which for instance biscuits, crackers, sweet yeast by comparison with the exceedingly small raised goods, rolls, cookies, pies and cakes, amount contained in the old product may be or in the production of waflies. It may also termed a relatively high percentage of moisbe employed as a binder in the manufacture ture or water. oi? sausa s.

The resulting product contains from 5 to While I prefer to make my improved food 8% of water, altered starch, a relatively high product from white potatoes, satisfactory proportion of yeast food substances such as results can be obtained with the interior or proteins and mineral sults,amon them a pulp portion'of other vegetables as the raw urge percentage of potassium p osphate. material, for instance sweet otatoes, yams, Its constituents will act as enzyme, activepumpkins, corn, beans, peas, ent-ils, etc.

tors in fermentation and allied processes, Various modifications may be made withand also as catalysts in such processes. out departing from the nature of my inven- The powder produced as described above tion as set forth in the appended claims. is practically non-by roscopic and will keep I claim: dry and serviceable or an indefinite length: 1. A food product consisting of the cooked of time even when freel exposed to the air. and dried pulp portion of a farinaceous Packing, shippin and storing are thus vegetable in very finely comminuted form, The product can be said product containing from about 5 to 8% mixed readily with a large proportion of of water and a high proportion of yeastwater to form a dough for making bread or food substances.

2. A food product consisting of the cooked tion of ordinary bread flours, without the and dried pulp portion of a farinaceous mixture becoming pasty or sticky. The new vegetable in the form of a non-hygroscopic potato powder may also be mixed with milk sterile very finely comminuted substance conor other li uids to form beverages or food taining a relatively high proportion of water products 0 various kinds. For instance, and of protein. I l with the addition of milk, or cream, the 8. A food product consisting of the cooked product forms a palatable breakfast food. and dried pulp portion of potatoes in tne Or, the powder may be mixed with water form of a whitish very finely comminuted and the mixture warmed to obtain a food of substance containing from about 5 to 8% the consistency of mashed potatoes. of water, and free from the skins and eyes The powder differs very markedly from of the potatoes.

so-called potato flour produced by other 4:. A food product consisting of the cooked processes. In particular, its power of hold.- and dried .pulp portion of a farinaceous' ing or absorbing water is much greater, that vegetable in the form of a whitish very is, the new powd r may be mixed wi h H finely comminuted substance containing a larger proportion of water than the potato relatively high proportion of mineral salts, flour, without objectionable stickiness. Owprotein and altered starch. and capable of ing to the high temperatur employed l absorbing a high proportion of water.

ing drying, the product is sterile. Such In testimony whereof I have hereunto set product is in a physical condition which my hand,

enables it to be mixed readily, and it does I not form lumps. HARRY M. HEIMERDINGER. 

